Cheesy Taco Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
It's like a five-layer dip lasagna: Salsa swaps in for marinara and beef gets taco seasoning in this tasty Mexican-inspired recipe.
Ingredients
- 1 lb. ground beef
- 1 tbsp. Taco Seasoning
- 1 box no-boil lasagna noodles or cooked lasagna noodles
- 3 c. Favorite Salsa
- 2 15-oz. tubs of ricotta
- 1/4 c. sour cream
- 1 large egg
- 3 c. shredded Mexican cheese
- Sliced scallions, for garnish
- Thinly sliced red jalapeño, for garnish
Instructions
- Preheat oven to 350 degrees F. In a large skillet over medium heat, add ground beef. Season with taco seasoning and cook, crumbling up with a wooden spoon, until no longer pink, about 8 minutes.
- In a 9 x 13" baking dish, spoon a layer of salsa over bottom to cover. Layer lasagna noodles. In a medium bowl, mix ricotta, sour cream, and egg and season with salt. Spread ricotta mixture over noodles and top with a layer of ground beef and cheese. Repeat layers until baking dish is full, making sure to end with cheese.
- Cover with aluminum foil and bake until bubbly, 30 to 35 minutes.
- Let cool 10 minutes, then garnish with scallions and jalapeño and slice.
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